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Family Friendly

  • Kid's Gnocchi with Sausage Meatballs & Trapanese Pesto by Barry Horne

    Kid's Gnocchi with Sausage Meatballs & Trapanese Pesto by Barry Horne

    serves 2-4 kids


    1 pack Gnocchi

    6 Provenance maple syrup sausages

    For the pesto:

    1 punnet of cherry tomatoes 

    50g whole almonds (toasted)

    25g Parmesan

    5g basil

    1 lemon (juice)

    50ml olive oil


    Pre-heat the oven to 180 deg C.

    Start by making the meatballs using the sausages. Simply pinch small amounts of the sausage meat out of the skin to make small sized meatballs, about the same size as one of the gnocchi. 

    Now onto the pesto. Drizzle the tomatoes with a small amount of oil and a pinch of salt and cook in the oven for 10-15 minutes and until blistered. 

    Once cooked, allow the tomatoes to cool for a couple of minutes then add to a small blender (or use a stick blender). Add the toasted almonds, Parmesan, basil,  lemon juice and a pinch of salt and blend until smooth. 

    Put the pesto to one side. Take a large frying pan on a medium high heat and add a small amount of oil. Add the meatballs and fry for around 4-5 mins until nicely coloured all over and cooked trough. 

    Boil the gnocchi in a pot of water until cooked (around 2-3 mins), strain. Add to the pan of meatballs and pour in the pesto and toss together then serve. 

  • Chicken Meatballs with Broccoli & Parmesan by Barry Horne

    Chicken Meatballs with Broccoli & Parmesan by Barry Horne

    serves 4 kids 


    500g Chicken Mince (thigh or breast) 

    50g Parmesan 

    Stalk of 1 head of broccoli 

    50g Panko Breadcrumbs 

    1 Egg

    Salt & pepper 


    Grate the broccoli stalk and Parmesan and add to a bowl, along with the panko and egg. Add the minced chicken, season as much or as little as you like. 

    Roll into small meatballs, you should get between 12-15.

    Place a pan on a medium high heat with a small amount of oil and add the meatballs in the pan. 

    Once the meatballs are golden then turn. When nicely coloured all round, cover them in a tomato sauce (recipe below) and place in the oven for 8-10 mins or until the meatballs are cooked.

    Serve with some plain buttered pasta. 

    Quick Datterini tomato sauce:

    1 punnet Datterini Tomatoes 

    1 clove of garlic

    1tbsp Extra Virgin Olive Oil 

    Pinch of salt 

    Take an oven proof dish or pan and add everything to the pan. Place in a pre heated @ 190 degrees C for 20 mins. When they start to break down, take out and mash with a spoon or potato masher, add 100ml of water and return to the oven for 10 mins. Blend if you would like or just keep like this. 

  • Teriyaki Chicken Drumsticks with Sushi Rice & Soy Pickled Cucumbers by Barry Horne

    Teriyaki Chicken Drumsticks with Sushi Rice & Soy Pickled Cucumbers by Barry Horne


    In advance:

    Wash the rice in cold water at least twiceto remove some of the excess starch. The soak the rice for around 1 hour.

    Preheat oven to 160 deg C.

    Mix together 120ml vinegar and ½ tbsp of sugar in a bowl with a good pinch of salt and mix well to allow the salt and sugar to dissolve.

  • Kids Chicken Quesadilla by Barry Horne

    Kids Chicken Quesadilla by Barry Horne

    Serves 2


    4 small tortilla 

    200-300g leftover shredded chicken ( we used two chicken legs)

    50ml good mild salsa (you can use a pasta sauce also)

    100g grated cheese


    Lay out the tortillas and on one side add a layer of the salsa or tomato sauce, add the shredded chicken evenly then sprinkle over the grated cheese.

    Put the other tortilla on top and place a large pan on a medium high heat.

    Add the quesadilla to the pan and cook on one side for 2-3 mins, being careful not to burn the tortilla, flip over carefully and cook for another 2-3 mins, this can be done all the way in the pan or you can place it in a preheated oven for 3-4 mins to heat through.

    Serve by cutting into 4.

  • Barry's Bolognese with Pappardelle

    Ragu Bolognese from Provenance Village Butcher
    Ragu Bolognese with Pappardelle by Barry Horne.
    Serves 4
    - 650g beef mince
    - 150g pancetta (minced)
    - 100g carrot
    - 100g onion
    - 100g celery 
    - 3 garlic cloves
    - 125ml red wine
    - 250ml beef or chicken stock
    - 1 tbsp tomato puree 
    - 2 tins chopped tomatoes or passata 
    - 2 sprigs of thyme
    - 5g marjoram
    - 2 bay leaves
    - 500g pappardelle
    Get a large pan on a medium high heat and add the minced beef and brown in batches. Remove from the pan when browned and leave to one side, do the same with the pancetta.
    Finely chop your carrot, onion and celery and add to the pan, cook on a low heat for 4-5 mins, stirring occasionally until soft.
    Add the chopped garlic and cook for another minute, add back in the browned meat and add the tomato puree and cook for a further minute. 
    Add the red wine and reduce until almost all the liquid is gone. Add the stock and reduce by half and then add the chopped tomatoes, all the herbs and generously season with salt and pepper. 
    Leave to cook for 1.5 hrs on a low heat.
    Serve with cooked pappardelle, a good grating of parmesan and a nice glass of red wine.
  • Mimi’s Pasta & Sausage Bake by Miriam Cooper

    Mimi’s Pasta Sausage Bake by Miriam Cooper
    Miriam is the founder of Mimi’s Bowl. She cooks modern baby and toddler recipes from her home in West London. She is mum to her 7 year old little girl and 3 year old baby boy. Miriam blogs and posts daily about what they eat at home. She shares her honest experiences of cooking at home for her family; whilst offering parent cooking hacks and recipes. Her mission is to end “babyfood panic”, an anxiety about how to feed your baby and what to feed your baby.
    A simple pasta bake is a weeknight staple in our house because I can prep it ahead and assemble everything into one oven-proof dish. After the rush from the school gates to home, everything is then ready to go for dinner, with minimum hassle. I would serve this with green peas or green beans.
    - 10 Provenance kids sausages
    - 2 tablespoons olive oil
    - 1 organic onion, peeled and finely diced
    - 1 stick of celery, trimmed and finely diced
    - 1 medium carrot, peeled and finely diced
    - 2 garlic cloves, peeled and crushed
    - 2 sprigs fresh rosemary, one finely chopped and one broken into small sprigs
    - 2 400g tins organic plum tomatoes 
    - 1 teaspoon brown sugar (optional)
    - 250g dried rigatoni pasta
    - 1 ball mozzarella (125g)
    Pre-heat the oven to 180C (fan oven).
    To make the homemade tomato sauce:
    take a shallow pan and add 1 tablespoon of olive oil and the diced onion, celery and carrot. Sauté the vegetables gently over a medium heat for 10 mins, until softened. Next, add the crushed garlic and chopped rosemary, stir continuously for 1-2 mins. Pour in the plum tomatoes and add 1/2 a can of cold water. Bring up to a gentle boil, reduce the heat and simmer for 15-20 mins, the sauce will cook through and reduce. To finish the sauce, add 1 teaspoon of brown sugar, then season with salt & pepper. Once cool, you can also blend with a hand blender until smooth and set aside. I skip this step and prefer the sauce to have texture, so this is completely optional.
    Cook the pasta:
    Meanwhile, bring a large pot of water to boil and cook the rigatoni, according to the instructions. Undercook the pasta by 2 minutes, so that it is truly al-dente, as the pasta will continue to cook when you bake it in the oven. Once the pasta has reached al-dente, drain and discard the cooking water. Set aside.
    Cook the meatballs:
    Whilst the pasta is cooking, take a shallow pan and add a little oil. Take each sausage and press the meat out of the skin. Rolling the sausage meat into a mini meatball. Each Provenance kids sausage should give you 2 mini meatballs. Add them to the pan and brown lightly on each side, in batches (5-8 mins each). Set aside the browned sausage meatballs on a warm plate.
    Assemble the pasta bake: 
    Take an oven proof dish and a little tomato sauce to the bottom. Next add the al-dente pasta and dot with the browned meatballs. Once all the pasta and meatballs have been added to the dish, in an even layer, pour over the remaining tomato sauce. Finally, add slices of mozzarella to top the dish and finish with small sprigs of rosemary. If preparing ahead, set-aside the dish to cool now. Cover and refrigerate. 
    Cook the pasta bake:
    Drizzle the top of the dish with one tablespoon of olive oil. Place the pasta bake in the centre of the oven at 180C (fan oven) for 25 mins until bubbling and golden. The mini meatballs should be cooked through and the top lightly browned, the mozzarella melted. Cool a little and serve alongside green vegetables.